Why You’ll Love This Recipe

This isn’t just any eggplant parmesan—it’s the eggplant parmesan you’ll want to make again and again. The crispy, golden eggplant, rich marinara sauce, and gooey cheese create the perfect combination of textures and flavors. Plus, it tastes even better the next day, so don’t be afraid to make extra!

The Secret to Perfect Eggplant Parmesan

Before we dive into the recipe, let’s talk about the most important step—prepping the eggplant. This is the key to avoiding a soggy dish and getting that crispy texture we all love.

Start by slicing the eggplant into ¼-inch rounds and sprinkling them with salt. Let them sit for about 30 minutes to draw out excess moisture. Then, rinse and pat them dry with a paper towel. This step makes a huge difference!

Now, let’s get cooking!

Ingredients

• 2 medium eggplants, sliced into 1/4-inch rounds
• 1 teaspoon salt
• 2 cups breadcrumbs
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 4 cups marinara sauce
• 3 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 1/4 cup fresh basil, chopped (optional)
• Olive oil for frying

Instructions

1. Bread and Fry the Eggplant

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each eggplant slice into the flour, then the eggs, then coat it in breadcrumbs.

Heat olive oil in a large skillet over medium heat. Fry the slices in batches for about 3-4 minutes per side until golden brown. Drain on paper towels.

2. Assemble the Dish

Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of marinara sauce, then a layer of fried eggplant, followed by mozzarella and parmesan cheese. Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.

3. Bake to Perfection

Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese is bubbly and golden. Let it rest for 5 minutes before serving. Garnish with fresh basil if you like.

What to Serve with Eggplant Parmesan

This dish is amazing on its own, but if you want to go all out, serve it with a fresh green salad, garlic bread, or a side of pasta.

Storing & Reheating Tips

Got leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. To reheat, pop it in a 350°F oven until warmed through, or microwave in a pinch.

Final Thoughts

Eggplant Parmesan is a true classic, and once you make it this way, you’ll never go back! It’s crunchy, cheesy, and packed with flavor—basically everything you want in a comforting homemade meal. So grab that eggplant, get your cheese ready, and let’s make some magic happen in the kitchen.

Let me know if you try this recipe—I’d love to hear how it turns out for you! Happy cooking!

Why You’ll Love This Recipe

This dish is quick, easy, and packed with flavor. It’s fancy without the fuss, making it perfect for a cozy night in or when you want to impress guests. The velvety Alfredo sauce coats every bite, and the combination of garlic, butter, and Parmesan creates a rich, indulgent taste that’s hard to resist.

Cooking the Perfect Pasta

The key to nailing this dish? Perfectly cooked pasta. Start by bringing a big pot of salted water to a rolling boil. Cook the fettuccine until al dente—firm to the bite but not mushy. Drain and set aside, but don’t rinse! The starch helps the sauce cling to the noodles.

Prepping the Shrimp

Now let’s talk shrimp! You want peeled and deveined shrimp for this recipe—fresh or frozen both work. Heat butter in a skillet over medium heat, toss in the shrimp, season with salt & pepper, and sauté for about 2-3 minutes per side until pink and opaque. Remove from the skillet and set aside—they’ll join the party later.

Making the Dreamy Alfredo Sauce

This sauce is what dreams are made of—seriously! In the same skillet, melt a little more butter and add minced garlic (let it get fragrant, about 30 seconds). Pour in heavy cream and bring it to a gentle simmer. Stir in grated Parmesan cheese until it melts into a smooth, creamy sauce. Season with salt, pepper, and a pinch of red pepper flakes if you like a little kick.

Bringing It All Together

Once your sauce is silky smooth, it’s time to combine everything. Add the cooked fettuccine and shrimp back to the skillet and toss until everything is well coated in that rich, creamy goodness. If the sauce is too thick, stir in a splash of reserved pasta water to loosen it up.

Serving Suggestions

Sprinkle on some fresh parsley and extra Parmesan for that finishing touch. Pair it with garlic bread or a simple side salad for a complete meal. Pour yourself a glass of white wine and enjoy—because you deserve it!

Ingredients:

• 8 oz fettuccine pasta
• 1 lb shrimp, peeled & deveined
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/2 tsp red pepper flakes (optional)
• Chopped parsley for garnish

Instructions:

1. Cook the pasta: Boil salted water and cook fettuccine until al dente. Drain and set aside.
2. Sauté the shrimp: In a large skillet, melt 2 tbsp butter over medium heat. Add shrimp, season with salt & pepper, and cook for 2-3 minutes per side. Remove and set aside.
3. Make the Alfredo sauce: In the same skillet, melt 1 tbsp butter, add minced garlic, and cook for 30 seconds. Pour in heavy cream and bring to a simmer. Stir in Parmesan cheese until smooth.
4. Combine everything: Toss in the cooked pasta and shrimp, coating everything in the sauce. Adjust seasoning if needed.
5. Serve immediately: Garnish with parsley and extra Parmesan. Enjoy!

Nutrition (Per Serving)

Calories: 520 kcal

Fat: 28g

Protein: 30g

Carbs: 45g

Final Thoughts

This Creamy Shrimp Fettuccine Alfredo is the ultimate comfort meal that feels fancy but is super easy to whip up. Whether you’re cooking for yourself, your family, or trying to impress someone special, this dish is a guaranteed winner. Give it a try and let me know how you like it!